Jonathan's Raspberry Chipotle Ribs

My husband is definitely the cook between the two of us. And it would be a damn shame if I didn't share with you all, his knowlege. This is an old recipe I posted on my old blog site, but it's definitely a goodie. Jonathan is obviously a very big part of my life but most importantly, he's very supportive of everything I do. He's a huge advocate for my dreams, including this magazine! So I try to be supportive in everything he does! He loves to cook. So, he's more than happy to share som of his recipes with our Mystique Magazine fans! Food is how we bond. :D

I love this barbeque sauce he uses and I can literally use it as ketchup on everything! Although the best method to cook ribs is on a grill, these are actually oven baked, and I have to say, just might be a little tastier! The meat literally slides off the bone and BONUS: your house will smell amazing for a good couple of hours! It's a pretty easy recipe without calling for too many ingredients and it's easy to customize to your taste.

Time:

15 min. prep

3 hour cooking

Ingredients & Supplies:

Baby back ribs

Sweet Baby Ray's Raspberry Chipotle Barbeque Sauce (or any barbeque sauce you'd like)

Spices: Smoked Paprika, Chipotle Chili Pepper, Ancho Chili Pepper, Garlic Powder, and Sweet & Smoky Rub with Cinnamon & Chipotle

Aluminum Foil

Cookie sheet

Basting brush

Knife (steak knife is good, but a paring knife might work better)

Preheated oven to 300 degrees

Steps:

1. Spread out about four layers of aluminum foil on your counter. You want them a little longer than the length of your ribs, so as to fold it over.

2. Open up your ribs and drain the blood (the heart is wise! All my friends are murder...hope some of you all get the Distillers reference!) My husand likes to do a pat down. Don't dry them out, just a small pat down with a paper towel.

3. Place your ribs on your foil with the meat side down. You'll see a thin silvery membrane along the backside. Score your ribs along the bones and peel this membrane off. Leaving this on makes your ribs a little tougher and chewy. Taking it off lets the fat melt and drain allowing for more flavor. Sometimes it will come off as one, other times, like this time in particular, it comes off in chunks.

4. Wash your hands and take a sip of your wine. Yes, we like to cook with wine. And sometimes we add it to our dishes!

5. Now add your seasonings. Add it from up high so as to allow for even distribution. We tend to want to season closer to our food which is actually not good. Hold your seasonsings up high and sprinkle. Know what your seasonings taste like and what they'll do to your food. We don't really measure here, when it comes to seasoning. We simply know what we like. For example, I like sweet and spicy. The raspberry sauce goes well with Jonathan's chipotle seasonings. Those of you that are not fans of spicy, be conservative with your rub or just use a different seasoing. I will say this, I'm pretty sensitive to spicy, and these ribs are not spicy. They have a small kick, but hardly anything to worry about.

6. Next, add your barbeque sauce. Just a suggesion, fold up your foil to sort of make a pan. Just in casies. Don't be too generous with your sauce. We like to have a sort of glaze over our ribs, and putting too much sauce won't allow for it. Do a zig zag long ways and a zig zag short ways.

7. Use a basting brush to spread it over your ribs evenly. Don't lick the brush! It's raw meat, yall! I only say this because it's tempting....or maybe it's just my husband and I.

8. Fold in the foil over your ribs. Like your wrapping a gift. Wrap one more layer over, and you're ready to go.

9. Place your ribs on a cookie sheet. It's always better to be safe than sorry. Just in case you get spillage. Place the sheet with your ribs in the middle of your oven. Set a timer for 2 hours. Now pour yourself another glass of wine and put a movie on. We chose How to Train Your Dragon 2.

Jonathan gets anxious and really excited!

10. After two hours, pull out your ribs, and cut open your foil. Do another coat of barbeque sauce and baste. Jonathan also added some pepper, but it's not completely necessary.

11. Leaving your ribs open, place back in the oven and set the timer for 1 hour. This gives you time to make your sides or salad. Or for us, it called for another glass of wine and 2 episodes of Everybody Loves Raymond!

12. After an hour, take them out of the oven and let them cool for about 10 mins and your ready to serve.